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Holiday Recipes: Pressure Cooker Black-Eyed Peas with Hog Jowl Recipe - Today Paula’s sharing a recipe that she always makes on New Year's Day that’s said to bring good luck and good health…Pressure Cooker Black-Eyed Peas with Hog Jowl!
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Recipe Link: https://www.pauladeen.com/recipe/new-years-day-pressure-cooker-black-eyed-peas/
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0:00
- Y'all, can you believe
0:03
that we're already starting to talk about New Year's Eve,
0:07
the end of the year.
0:08
Has this not been the craziest cracked-up year
0:13
of your life?
0:14
I'm telling you, we will never forget 2020.
0:18
And you know what else?
0:19
I wanna see it in my rear view mirror,
0:21
and I don't ever wanna return to it.
0:24
It's been a very hard year for so many people,
0:28
and my heart has gone out to people
0:30
that were quarantined, maybe with no family,
0:34
and just isolated.
0:39
That just wears me out,
0:41
I can't hardly stand the thought of that.
0:44
So anyway, for the next few days,
0:47
I'm gonna be leading up to New Year's Day.
0:51
Now that's when we have our big meal
0:56
with all of the traditions in it.
1:00
My Granddaddy Paul was very superstitious.
1:04
He would not let us have goldfish when we were little,
1:08
you know, we all lived out at River Bend, me and Trina,
1:11
'cause they were bad luck (laughs).
1:14
You couldn't even get close to a room
1:17
with a open umbrella, that was bad luck.
1:20
You certainly would never consider
1:22
walking under a ladder
1:25
'cause it would probably crash on ya (laughs).
1:28
But it was all kinda things,
1:30
and I can't remember 'em all,
1:32
and course, I'm now about the only one left
1:36
that has those memories besides Aunt Peggy.
1:40
So I love it when we can talk and reflect and look back.
1:45
Some of it's good, some of it's heartbreaking.
1:48
But anyway,
1:51
so down South, now I don't know what it's like
1:54
any other place,
1:55
but we have to have certain things on January the 1st.
2:02
And my Granddaddy Paul was actually born on January the 1st.
2:05
I wonder if that's why he was superstitious.
2:09
But there's some things that we have to have
2:12
because that will rule the rest of our year,
2:16
what it's gonna be like.
2:18
So the first thing I'm gonna share with y'all
2:21
is just how to cook black-eyed peas.
2:24
It's so, so simple.
2:26
Now you can cook a fresh black-eyed pea,
2:30
but Michael likes the dried,
2:32
and that's normally what we cook
2:34
down here in the South,
2:36
is just a dried black-eyed pea.
2:42
And you'll wanna do a quick
2:46
cook method on your peas.
2:48
You wanna just let these sit overnight
2:53
before you cook 'em,
2:55
and it'll just help the cooking process
2:57
go a little bit faster.
2:59
Okay, so let me tell you
3:00
what these black-eyed peas represent.
3:04
These represent our luck.
3:08
It represents good luck.
3:12
So I eat plenty of those.
3:16
And I'll tell you something else these give you
3:20
besides good luck, is gas (laughs).
3:25
You will be pooting all over that house (laughs).
3:29
You'll be running off to the corner
3:31
to get away from everybody (laughs)
3:34
so you can get rid of that gas.
3:38
All right, now the next thing that we have to have,
3:42
and this sounds crazy, even to me,
3:44
that somebody who's heard this all their life,
3:47
but this is hog jowl,
3:51
and they keep it at the grocery store
3:54
where the seasoning meats are
3:56
and maybe a half a ham.
3:58
But this is smoked pork hog jowl,
4:03
which comes from this area of the pig.
4:08
And it seasons things so wonderfully.
4:13
And guess what this represents (laughs)?
4:17
I love it, do you know what it represents, Theresa?
4:19
- [Theresa] No, I didn't even know it was hog jowl.
4:21
- It represents health (laughs).
4:25
Something might be up with this.
4:27
All right, so I'm gonna cut me a nice big piece of hog jowl.
4:35
- [Eddie] Now what if you can't find hog jowl,
4:37
what's the next best thing (laughs)?
4:38
- (laughs) Well, you cry first if you can't find hog jowl,
4:43
and then you go get a ham hock.
4:45
- [Theresa] I was gonna say ham hock.
4:47
- But I would never, I wouldn't rest easy
4:50
until I had my hands on-
4:52
- What's the difference between a hog jowl
4:54
and a ham hock? - I don't know,
4:55
this is what's gonna make us healthy, Theresa.
4:56
- [Theresa] Okay, well, I'm just asking,
4:58
just in case that there was some big
5:01
thing we should know. - And I'm wondering
5:02
if that's enough to season that pot of peas.
5:10
Y'all, I had the opportunity
5:13
to develop my own pressure cooker a few years ago,
5:18
and I just adore it.
5:20
I love the convenience of pressure cooking,
5:23
but I was cooking with my mama's,
5:25
which had that little jiggle thing on top,
5:27
and I just knew I wouldn't let my children in the kitchen
5:30
if I was using that.
5:32
But mine is so foolproof.
5:35
I mean, you cannot,
5:38
you cannot mess up.
5:42
So I'm gonna put my hog jowl in here, y'all.
5:47
And you know what, just for luck (laughs),
5:51
I might do just one more little piece.
5:55
- [Theresa] I say go big if it's health.
5:56
- Uh-huh, yeah (laughs).
5:59
So I just
6:02
cut it almost to the rind part,
6:06
so we can get every bit
6:08
of that good healthy stuff (laughs) out of it.
6:14
All right, so I'm gonna put,
6:16
(water running)
6:18
well, let's measure, let's measure.
6:20
You know I don't too much measure.
6:23
But
6:25
let's try to measure
6:26
so I can give you a idea.
6:29
Now this is a two-cup measurer.
6:35
So I'm gonna do two cups.
6:37
I think I'll do four cups.
6:41
Actually, you don't have to have that much water
6:45
just while you're cooking your hocks,
6:50
because we're gonna add more liquid to it,
6:54
you know, whatever we need
6:56
as the process goes on.
6:58
Oh here it is.
6:59
All right, now I'm gonna add one teaspoon
7:04
of our house seasoning.
7:08
And then I'm gonna add a little bit more pepper.
7:12
And I always
7:14
add extra garlic powder, y'all,
7:19
'cause I do love what that garlic does to those vegetables.
7:24
Let's see what else I wanna do.
7:26
I have shown y'all
7:30
over the years
7:34
the bases that I love to use.
7:37
This really kicks your dishes up to another level.
7:42
This is just what I call a wet base.
7:46
And that is different from your bouillon cubes.
7:51
And it tells you right here, Better Than Bouillon,
7:54
only one teaspoon of Better Than Bouillon
7:58
equals one cube of bouillon.
8:02
So
8:04
it's real, real simple.
8:07
And the only thing I would caution you about
8:12
is this does
8:14
contain salt.
8:17
So you'll wanna be careful
8:20
with how much salt you're gonna add.
8:23
So I'm gonna add a heaping teaspoon to that,
8:28
and it's gonna just make the most wonderful chicken stock,
8:36
our black-eyed peas to cook in.
8:40
(bowl dings)
8:44
This wet base is just,
8:47
I couldn't do without it,
8:49
because I can, when I don't have time to make real stocks,
8:55
that one'll certainly get me there.
8:58
All right.
9:01
Because I want our hog jowl
9:03
to be really, really nice and tender,
9:08
so let me show you this
9:09
about my pressure cooker (smacks lips).
9:11
I love this pressure cooker
9:13
just like I love my air fryer.
9:15
So (pressure cooker rattling)
9:17
you just line the arrows up, open, close, that's it.
9:24
That is it.
9:25
I wanted this to be so simple in design
9:31
'cause I know there's a lotta people out there like me
9:33
that have a hard time getting some of the new techniques.
9:39
And this is our timer,
9:40
and I'm gonna put that on,
9:44
I think I'm gonna put it on for 30 minutes,
9:47
because I want this to get real good and done.
9:51
And then we're gonna add our black-eyed peas,
9:55
and we'll cook it maybe for another 15 minutes.
9:59
Well, let's see what the directions say on our bag.
10:07
Place presoaked beans into six cups of fresh water.
10:12
Cover and bring to a boil on medium high.
10:14
Reduce heat to low and simmer gently with lid tilted
10:18
for about an hour and a half.
10:21
So you can see that we're taking this
10:26
from an hour and a half to maybe 15,
10:29
down to 15 minutes.
10:30
- [Eddie] So if you were making this just stove top,
10:33
you would still, would you still cook the hog jowl
10:37
ahead of time? - I would cook
10:38
the hog jowl first, yes.
10:40
And I could actually do it all in there at one time,
10:44
but I think I want that hog jowl
10:46
to cook a little longer than the black-eyed peas.
10:53
That's just me,
10:54
that's just, just the way I like it,
10:57
so that's what I do.
11:00
And you know, if you got bay leaf,
11:02
I'm actually out of bay leafs,
11:04
a bay leaf would be really, really good to throw in there.
11:08
I'll probably put a onion in there
11:10
when I go to put the black-eyed peas.
11:14
So I will see y'all back in 30 minutes,
11:18
and it's gonna fly by.
11:20
Y'all, Eddie just said it smells very savory
11:23
here in the kitchen.
11:26
Our hog jowl has, our pressure cooker just went off
11:31
and to let off the pressure so I can take the lid off.
11:35
I just have to hold that down
11:37
(steam hissing)
11:38
until it quits releasing the pressure,
11:43
or I could have just let it set there
11:45
and decompress on its very own,
11:49
but, you know, I get in a hurry,
11:51
so I like to just move it on along.
11:55
And when it quits releasing that steam,
11:58
I'll be able to open it.
12:00
So I put 30 minutes on that hog jowl.
12:07
So I'm gonna see what it looks like,
12:09
see how done it is,
12:12
and then we're gonna drain our dried black-eyed peas.
12:17
And the reason Michael likes these versus,
12:19
you can buy them fresh frozen,
12:22
and they taste like, kinda like any other pea,
12:27
very close to the way the butter bean taste.
12:31
But the dried black-eyed peas,
12:35
they make what we call a gravy.
12:40
And that's Michael's favorite part.
12:43
He wants 'em to cook down and have that thick gravy.
12:48
All right, so, it's almost,
12:53
almost.
12:55
It's empty.
12:58
(lid clicks)
13:00
See how easy?
13:01
And you always wanna open it away from your face,
13:06
because steam is hot,
13:09
and it can make you almost feel like you're burned.
13:13
So we wanna be real safe,
13:18
and
13:30
I wanna just show y'all, oh.
13:34
Oh y'all, this is so way done,
13:39
and this is just the way I like it,
13:42
just the way I like it.
13:44
So now I'm gonna taste
13:50
my black-eyed pea, or hog jowl juice,
13:54
and
13:57
see what we need to put in it.
13:59
Eddie had to run next door to Bobby and Claudia's,
14:03
and I said, "While you're there,
14:04
would you borrow some bay leaves?"
14:07
So I'm gonna just drop
14:10
two, well I dropped three, I didn't mean to.
14:13
- [Eddie] But they're small.
14:14
- I wanna just drop two.
14:18
Mm.
14:21
Ooh, Eddie.
14:23
That be good.
14:26
All right, but I do need,
14:30
does need some more salt.
14:33
So rather than using my house seasoning,
14:37
I'm gonna use my kosher salt.
14:44
And I'm gonna look for my hot sauce.
14:50
Is this mine? No, that's not mine.
14:54
I have my own brand of hot sauce, y'all,
14:56
and I like it so much,
14:58
took me forever
15:02
to get the formula just the way I wanted it,
15:04
but this is so good to me.
15:08
And so
15:13
I'm probably gonna put just
15:17
just a teaspoon,
15:20
just to kick it up a little bit.
15:24
And if I can find some,
15:27
the only pepper I've got in my mill
15:31
is that really fine ground,
15:35
and I sure do like coarse,
15:39
coarse ground black pepper,
15:41
but I'm gonna have to find it,
15:43
'cause remember (laughs),
15:46
I'm just in this house for a few months,
15:50
so everything's scattered everywhere,
15:51
I can't keep up with anything.
15:54
All right, so I'm gonna drain our black eyes.
16:00
See how pretty they are?
16:04
All right, so I'm gonna put these
16:06
(beans rattle)
16:08
in there, and at this point,
16:10
can you get over in there, Eddie,
16:14
I'm gonna determine how much more water it needs.
16:19
Now we started out with four cups.
16:21
And naturally these black-eyed peas are gonna puff up.
16:26
But since this is cooked under pressure,
16:29
the water is not gonna evaporate
16:31
like it would if you were cooking it on top of the stove.
16:36
So I'm just gonna add a little bit,
16:40
little bit, maybe
16:43
one more cup.
16:47
All right, now I'm gonna check that stock one more time
16:53
to make sure I got enough salt in it.
17:07
No, I don't have enough salt in it,
17:09
but I'm already tasting the bay leaf.
17:14
All right, so I'm gonna put,
17:19
I think I'm gonna put some seasoning salt in it.
17:23
And I'm not using my brand,
17:25
but this is a good, good brand that I'm using.
17:31
Okay, and an onion,
17:34
I think a little bit of onion'll kick it up.
17:39
(onion crunching)
17:42
Okay, so Eddie found me an onion,
17:46
and I'm just cutting that stem outta there.
17:51
And I'm gonna
17:53
take off one of the layers of the onion that we don't want.
18:01
To me, onion skins have no value (laughs)
18:05
except to keep that wonderful, wonderful onion
18:12
good and fresh.
18:15
All right, now this has got a little,
18:18
little stuff on it, so I'm just gonna wash that off.
18:22
I don't think it's a thing that would hurt ya,
18:24
I just don't like the idea of it being on there.
18:27
So I'm just gonna pebble my onion
18:32
and put in there,
18:34
and it's gonna give it that good ole onion flavor.
18:41
And when I finish cooking these y'all,
18:45
the last little piece of love I'm gonna add to it
18:49
is gonna be a tablespoon or two of butter.
18:54
(lid clicks)
18:55
So let's see, how long am I gonna cook this for?
18:59
I think,
19:02
I cooked that meat for 30 minutes,
19:04
and it coulda probably been ready in 15.
19:08
So I'm gonna put 15 minutes
19:11
on our black-eyed peas
19:14
that should take an hour and a half to cook.
19:18
But hopefully mine'll be done in 15 minutes.
19:20
So I'll meet ya right back here in 15.
19:24
All right, y'all, we're almost through with our first dish
19:28
that I will be preparing for January the 1st
19:33
for New Year's Day.
19:34
Our black-eyed peas
19:38
are gonna bring us luck,
19:40
and the hog jowl in there, y'all,
19:43
it's gonna bring us our health.
19:46
How's that?
19:48
That hog jowl is so delicious.
19:52
And I have to tell you this,
19:53
I do feel a little guilty when I eat it (laughs).
19:58
But my ancestors said it's for our health (laughs).
20:02
So I cooked, I put these,
20:05
I cooked the hog jowl for 30 minutes under pressure,
20:09
and then I opened it up,
20:12
I added one more cup of water to it,
20:15
and
20:18
I drained our peas and put them in the pressure cooker,
20:22
and I put those on 15 minutes.
20:25
So it tells you to cook these for an hour and 30 minutes.
20:30
But we did it in 15, and they are delicious.
20:37
Mm, mm-hmm.
20:41
But I did promise ya
20:43
that the very last thing
20:45
we were gonna kiss this pot of black-eyed peas with
20:50
is a little butter.
20:52
So I'm gonna just drop maybe two tablespoons in there.
20:58
And those two slices of hog jowl
21:03
seasoned this pot perfectly.
21:08
So if you wanna be with me
21:11
and have good luck and good health,
21:16
pull on up to the table
21:18
and have some black-eyed peas, y'all (laughs).
21:23
Happy New Year.
21:25
Mm, mm!
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